Sona Masoori rice is a fragrant and low-density type of rice that is mostly cultivated in the Indian states of Andhra Pradesh and Karnataka. Due to its mild fragrance, delicate consistency, and fast cooking time, it is a favored option for everyday consumption in South India.
The grains possess a slim and abbreviated form, exhibiting a little adhesive consistency upon cooking, rendering it well-suited for preparations such as biryani, pulao, and other rice-centric cuisines. Sona Masoori rice is renowned for its adaptability and is preferred by many individuals due to its capacity to enhance a wide range of curries and gravies. Moreover, it is regarded as a more nutritious choice in comparison to other types of rice because of its reduced carbohydrate content.
Sona Masoori Rice Nutrition Facts
The following are the estimated nutritional details for 1 cup (about 195 grams) of cooked Sona Masoori rice:
– Energy content: 240 calories
– Fat content: 0.5 grams
The amount of saturated fat in the product is zero grams.
The amount of trans fat in the product is zero grams.
– Cholesterol content: 0 milligrams
– Sodium content: 0 milligrams
– The amount of total carbohydrates is 53 grams.
– Fiber content: 1 gram
– Sugar content: 0 grams
The protein content is 4.5 grams.
It should be noted that these values are only an approximation and may differ based on variables such as the cooking technique and the particular rice brand used. Furthermore, these values are specifically to unadorned, prepared Sona Masoori rice, devoid of any other components or flavorings.
Recipe for preparing Sona Masoori Rice:
Ingredients:
– 1 cup of Sona Masoori rice
– 2 cups of water
– Salt (according to preference)
– Optional: 1 tablespoon of oil or ghee (clarified butter) can be used.
Procedure:
1. Thoroughly wash the Sona Masoori rice with cold water until the water becomes transparent. This process aids in eliminating surplus starch from the rice, so preventing it from acquiring an excessively adhesive texture during the cooking process.
2. Place the washed rice and water in a saucepan of medium size. Optionally, you may incorporate a tablespoon of oil or ghee into the water to augment the taste of the rice.
3. Position the saucepan on the stove over medium-high heat and cook the water until it reaches boiling point.
4. After the water reaches its boiling point, decrease the temperature to a low setting and place a well-fitting lid on the saucepan.
5. Let the rice simmer slowly for around 15-20 minutes, or until all the water has been absorbed and the rice has become soft.
6. After the rice is cooked, take the pot from the heat and leave it covered for an extra 5 minutes to let the rice steam.
7. After a duration of 5 minutes, remove the cover from the saucepan and use a fork to agitate the rice, causing the individual grains to separate.
8. Sample the rice and modify the seasoning with salt, if needed.
9. Your Sona Masoori rice is prepared and can be eaten as a side dish or used as a foundation for your preferred curry or sauce.
Indulge in the delectable Sona Masoori rice that has been prepared just for you!
